YOUR SOLIN GENERATED RECIPE
Zesty Hawaiian Tuna Poke Bowl
Marinated sushi-grade tuna served over fluffy brown rice with creamy avocado and crisp vegetables in a zesty ginger-tamari glaze.
INGREDIENTS
6.5 oz Ahi tuna
0.5 cup Cooked brown rice
0.25 cup Shelled edamame
0.5 cup Sliced cucumber
0.25 whole Avocado
1 tbsp Tamari
1 tsp Toasted sesame oil
1 tsp Rice vinegar
0.5 tsp Grated ginger
1 stalk Green onion
0.25 tsp Black sesame seeds
0.25 tsp Sea salt
PREPARATION
Pat the ahi tuna dry with a paper towel and cut into uniform 1/2-inch cubes.
In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated ginger, and sea salt to create the marinade.
Add the tuna cubes to the bowl and toss gently until every piece is coated, then let it marinate in the refrigerator for 5 to 10 minutes.
Place the cooked brown rice in the bottom of a serving bowl as the base.
Arrange the marinated tuna, sliced cucumber, shelled edamame, and avocado slices in sections over the rice.
Top the bowl with thinly sliced green onion and a sprinkle of black sesame seeds before serving immediately.